Stuffed Baked Potato with Cheese and Kimchi

Updated: Apr 20


 

CHEF'S TIP

▪ Level : Easy

▪ Cooking : 60 minutes

▪ Serves 2

Using a starchy potato like a russet gives great results. To ensure even cooking, bake potatoes directly on the oven rack to provide better air flow.

 

INGREDIENTS

▪ 2 pieces | Russet potatoes washed and completely dried.

▪ 50 Gr | Jongga® original flavor canned kimchi, chopped.

▪ 20 Gr | Salted butter.

▪ 20 Ml | Double heavy cream.

▪ 3 slices | Crispy crumbled bacon.

▪ 20 Gr | Grated cheddar cheese.

▪ 20 Gr | Sour cream.

▪ Spring onions, chopped to garnish.

 

DIRECTION


① Pre heat oven at 200° C.


② Pierce potato using a fork and place potato directly onto oven rack.


③ Cook for about 45 minutes and cut potato lengthwise.


④ Using a spoon scoop the flesh out of each potato leaving 1/4 edge on the bottom and sides.


⑤ In a bowl mash the potato flesh and mix with kimchi, butter, bacon crumbles and heavy cream.


⑥ Spoon or pipe the mixture back into the potato skin and place on a baking tray.


⑦ Cover each potato with cheese and place back into the oven for about 5 minutes until the cheese has melted.


⑧ Serve topped with sour cream and a sprinkling of spring onions.





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